Oven-Baked Ratatouille with Fresh Basil Recipe
This Ratatouille recipe is a visually stunning and flavorful French vegetable dish featuring layers of sliced zucchini, eggplant, onions, and tomatoes baked in a herbed tomato sauce. Perfect as a healthy main or side, it combines fresh garden vegetables with aromatic herbs like basil and herbs de Provence for a comforting, tender, and elegantly presented meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Tomato Sauce
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, about 3–4 large leaves, sliced, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
Vegetables
- 1 medium sweet or red onion, sliced
- 1–2 large zucchini, about 1 1/2 cups slices, sliced
- 1 large Japanese eggplant, about 3 cups slices, sliced
- 3 large fresh tomatoes (roma is best), about 3 cups slices, sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish and set it aside. Alternatively, you can use an 8″x8″ square pan if preferred.
- Prepare Sauce: In a medium mixing bowl, combine the crushed tomatoes, extra virgin olive oil, and apple cider vinegar. Stir in the minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until well incorporated to create a flavorful tomato base.
- Spread Sauce: Pour the tomato mixture evenly into the prepared baking dish and smooth it out to form an even layer across the bottom of the pan.
- Arrange Vegetables: Stack the sliced vegetables in an alternating pattern such as onion, zucchini, eggplant, tomato, then repeat the sequence. Place them standing on their side and lean them against the edge of the pan, forming neat rows that fill the dish and use all the slices.
- Optional Oil Brush: For a beautifully browned finish, you may spray or brush the exposed tops of the vegetables with additional olive oil. This step enhances appearance but can be skipped if desired.
- Bake: Place the dish in the oven and bake for about 1 hour. The ratatouille is done when the tomato sauce bubbles and the vegetables are tender and cooked through.
- Garnish and Serve: Remove from oven and garnish with extra chopped fresh basil leaves. Serve the ratatouille hot or cold according to your preference.
Notes
- You can use either a 6″x9″ or an 8″x8″ baking dish depending on availability; cooking times remain similar.
- Brushing with olive oil before baking enhances browning but is optional.
- Roma tomatoes are preferred for their firmness and flavor but other varieties can be substituted.
- Serve as a side dish or as a vegetarian main, paired with crusty bread or grains.
Keywords: ratatouille, French vegetable dish, baked vegetables, zucchini, eggplant, tomato sauce, herbs de Provence, vegetarian recipe
